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Sunday, November 7, 2010

Risotto (Jessie and Steven)

Ingredients
1 cup uncooked Arborio rice
2 Tbs olive oil
2 Tbs butter or margarine
1 small chopped onion
3 cups chicken broth
A little white wine (optional)
Black pepper
1/4 cup grated Parmesan cheese

Directions
Saute onion in oil and butter until soft in pot over medium flame. Add rice and stir for a few minutes. Stir in small amount of broth (about 1/2 cup). Continue cooking and stirring until liquid is absorbed. Repeat this step until there is no more broth.
During cooking, add some white wine with the broth if you like. For softer and creamier rice, you can continue cooking the rice and add hot water if you have run out of broth. Add pepper and cheese when rice is done.

Comments
Not everyone likes additions to the rice, so I often serve side dishes of sauteed leeks and artichoke hearts or mushrooms.

Implements
A good heavy pot

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